Located in the heart of the Scenic Rim is Blume, a destination restaurant spearheaded by chef Jack Stuart (ex-Gauge, Congress Wine) that celebrates the region’s bountiful produce. Blume can be found near the main street of Boonah inside a heritage building boasting pressed-metal walls and ceilings, sizeable skylight and polished timber floors. A 20-seat dining floor and clutch of bar seats ensure an intimate capacity, with pops of decorative colour and texture coming courtesy of an eye-catching painting by Tony Rice, blooms from Jenny Stuart and jars of preserves sitting near the entry. Blume adheres to a strict local-only supply chain to source produce at its seasonal peak, with Jack taking guests on a tour of the region across a set-menu offering that shifts and changes from day to day. Goods are supplied from local suppliers including Summer Land Camels, Towri Sheep Cheeses, Tommerup’s Dairy Farm, Scenic Rim Mushrooms, The Butcher Co., Oppy’s Fruit and Veg and Tommy’s Pastured Eggs, while fresh herbs and flowers are picked fresh from Aunt Jen’s garden next door for each service. Blume’s opening beverage list has been curated with the assistance of Congress Wine director Katie McCormack and features a small-yet-dynamic offering – expect a clutch of wines from some of Australia’s best growing regions (including a few drops made at Scenic Rim’s own Witches Falls Winery), bespoke beers, Four Pillars gin and tonic, a negroni, and non-alcoholic house-made sodas.